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RECIPE: GLUTEN-FREE SOURDOUGH PIZZA CRUST

Recipe: Gluten-free Sourdough Pizza Crust

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Rated 3.6 stars by 30 users

This simple pizza crust might be gluten-free but the crust is made much the same way as a wheat-based crust. Mix, knead, spread in pan, bake, and enjoy a delicious gluten-free pizza.


15 minutes

45 minutes

4



INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH

Gluten-Free Sourdough Starter

Sourdough Gluten-Free Sourdough Starter

Gluten-Free Sourdough Starter Culture

$12.74

Not eating gluten? No problem! With the help of our gluten free sourdough starter culture, you can make tangy, fluffy sourdough bread that’s gluten-free.

The GF sourdough starter is an heirloom culture, meaning you'll make endless bread dough all from one starter! Just add water and gluten-free flour.  

Sourdough is perfect for beginners, and this gluten free sourdough bread starter is a very forgiving culture and one of the easiest to work with!






 

INGREDIENTS:

  • 1 cup brown rice sourdough starter
  • ¼ cup water
  • 1 Tbsp. olive oil
  • 1 large egg
  • 1 tsp. salt
  • ½ cup tapioca flour, plus more for kneading
  • ½-1 cup sorghum flour

INSTRUCTIONS:

  1. Combine the sourdough starter, water, olive oil, and egg. Whisk to combine. Stir in salt and tapioca flour. Add ½ cup of sorghum flour and stir to combine. Add more sorghum flour as needed to make a soft dough that can be kneaded. Flour a surface with tapioca and knead the dough a few times to bring it together.
  2. Grease a bowl and turn dough into the bowl to oil the bottom then flip so that oiled portion is facing up. Cover with a tight lid or plate and sour for 8-24 hours.
  3. Preheat oven to 450°F.
  4. Oil a large rectangular baking pan or two smaller round pizza pans. Press the dough out into the pan, using wet fingers if the dough is sticky. Create a lip at the edge of the crust.
  5. Dock the dough all over with a fork and bake for 10 minutes or until it just starts browning around the edges.
  6. Remove from oven, top with favorite toppings, and return for an additional 20-25 minutes, or until cheese is melted and toppings are cooked.
  7. Remove and allow to cool briefly before slicing and serving.

    download our gluten-free sourdough guide and recipe book